Thursday, July 14, 2011

This pecan-peach ice cream is a mistake. A delicious mistake that turned out just dandy in the end, but still, it doesn’t quite fit in with the theme I had in mind. Let me explain.

See, “Friday Night Lights” is airing its grand finale on Friday and I had a hankering to make a special treat for that occasion. Now, I realize in this era of DVRs, on-demand TV and the Internet—a final episode of a show doesn’t garner quite the pomp that it did back in say, the era of “MASH” or “Seinfeld.” People now watch shows on their schedule, not the network’s, so people getting together to watch something on TV doesn’t happen as often as it used to because there are many other opportunities for viewing.

“Friday Night Lights” has suffered from more fragmentation than other shows, as this final season appeared on two networks, with one airing the final season last winter. Not to mention, the DVD of the final season also has been available for months. So when I was discussing my excitement about watching this final episode with some friends, one said, “I saw it months ago. Hurry up and watch it so we can finally talk about it! ”

My arrival to “Friday Night Lights” was late, I admit. But after spending a few weeks on a marathon bender trying to catch up with the previous four seasons, watching this final season each week has rewarded me with the gift of anticipation—something lacking when you have all the episodes readily available. And yes, I’m very anxious to know what happens to the East Dillon Lions, Coach Taylor, Tami Taylor, the Riggins brothers and the rest of the characters, but sometimes it’s good to be patient.
If you are gathering to watch the finale, know that good food is a must at your viewing party. And as it’s a show about Texas, Texan cuisine should definitely be on offer. So what to serve? Well, you could serve Frito Pie that Friday-night classic, sold at high school stadiums across Texas. Perhaps you could cook ribs, which were Coach Taylor’s specialty for his annual football player backyard barbecue. Or you could fry up a batch of chicken-fried steak or steak fingers with jalapeño cream gravy to honor the hardscrabble independence of these small-town Texan characters’ lives.

But what’s for dessert? That’s where this pecan-peach ice cream comes into play. See, in an earlier season, Coach Taylor is having an awful day and says he wants “scotch-flavored drink.” But I had it in my head he said he wanted a “bourbon-flavored drink,” and so originally, I thought I’d make a bourbon peach ice cream with pecans. But since the quote was about scotch, I decided to scratch the whiskey, as scotch, pecans and peaches just doesn’t sound very good at all.

No matter. Peaches are now abundant, and add a refreshing sweetness to this ice cream. And the pecans add a bit of spice as they are cooked in butter before being sprinkled with ginger, brown sugar and nutmeg. Yep, peaches and pecans—it doesn’t get more Texan that that! (Though if you’re still interested in the bourbon, I bet a splash of it would fit right in with the pecans and peaches.)

So if you are watching the final episode of “Friday Night Lights", might I suggest a bowl of this ice cream as you cheer, laugh and cry through the final hour of this show about small-town Texan life. Of course, if you’ve already seen the finale or don’t even watch the show, you might have something better to do on Friday night. But that’s okay—because when you do get around to making this ice cream it won’t be any less delicious, even if it was a mistake.

In a pot, cook the peach puree with the cream, half-and-half and sugar on medium low heat until warm and the sugar has dissolved—do not let it come to a boil. Turn off the heat.

Beat the egg yolks with the vanilla and salt. Stir into the eggs 1/2 cup of the warm cream and then pour egg and cream mixture into the pot. On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for 4 hours.

While the custard is chilling, on low heat, melt the butter in a skillet. Stir in the pecans and cook until slightly darker and fragrant, about a minute. (Be careful, as the pecans can easily burn.) Remove the pecans from the skillet and toss with the ginger, nutmeg, and brown sugar. Adjust seasonings and add salt to taste.

After the custard has cooled, stir in the lemon juice and then freeze and churn according to your ice-cream maker’s instructions. Once churned, stir in the pecans.

Yield: 1 quart

Note: I prefer my fruit ice creams to be smooth, but if you want peach chunks, skip the puree step and mix the peaches in with the ice cream a few minutes before it’s done churning.

lisa, have you tried substituting erythritol for the sugar at all? and fyi i am anxiously awaiting the chance to order that cookbook for me and a bunch of my friends for xmas so hope it comes out in time!!!!!!!!! i haven't had time to keep up lately so excuse if you have already given out that info.

Like you, I'm looking forward to the finale on Friday, though I hate that it's ending. We started watching it before moving (back) to TX, and it helped us ease into the culture shock (from NYC). Love Coach and Tami Taylor as a couple, especially.

Oh my, this looks seriously tempting. I recently discovered granulated Stevia and am planning to experiment with using it in ice cream.

BTW, the preview of your book looked wonderful. I always try to buy as many books by food bloggers as I can to support my friends, and I'm really looking forward to buying this one! I can tell it will be gorgeous.

I went out for dinner last night--to eat fried pickle chips and green tomatoes while listening to Dale Watson, no less--and decided against dessert, since I'd already overdone it by ordering an appetizer (I was by myself!) and a big bowl of chili.

In retrospect, I regret that. Yeah, I was really full, and my system was going to punish me for sheer fat intake, but . . . well, ice cream would have finished off chili really nicely.

Hey, Crazy Radishes: Ice cream can be made in individual batches inside large baggies.

Just remember that if you had put bourbon (or Scotch) in the ice cream, and you used too much, you might have ended up with bourbon/peach/pecan soup. The alcohol would have made it difficult if not impossible for the ice cream maker to freeze.

I've got a bowl full of peaches and this looks like a great way to use 'em up! If you haven't seen this collection of Tami's ya'lls clip you are seriously missing out http://nymag.com/daily/entertainment/2011/07/tami_taylor_yall_montage.html. Clear Eyes, Full Hearts.

I'm going to have to record the final episode of Friday Night Lights since I'll be fishing in Rock Port, but i think it's a case where I don't want to watch it cause I don't want it to really end! I'm lucky enough to live here and enjoy it, so I know it must be harder for all of you displaced Texans. But the music lives on as my ringtone...that I'm guilt of letting ring longer than it needs to so I can hear the song :)

Clear Eyes, Full Heart, Can't Lose! Might be a good name for your Ice Cream. It sounds amazing. I think I will try it this weekend with a Bourbon Syrup. YUMMY!I am sad for the loss of FNL and even started watching it again from the beginning on ESPN Classic. Starting over from the beginning make me feel like I am meeting the whole school all over again and I now have my husband's best friend hooked on it too. Sad that he found his love for FNL one night before the series finale but just more reason for me to buy the DVD's.

I am rediscovering my love for pecans--aftger too many bad pecan pies I swore them off (I've never had one I liked in fact, but they were always store-bought so I think I know why...) But then I made a banana bread with them recently...mmm... I did always enjoy them straight: We had some pecan trees right behind our house growing up in Oklahoma! And...I really have to start watching Friday night lights...

The thought of Frito Pie conjures up community softball tournaments. Since moving to Iowa, I've learned the sad truth that peaches do not grow well here and must be trucked in. I miss my Southern peaches and the fine ones we had in SW Michigan.

For my first attempt at making home made ice cream I made Peach. Although I followed the directions to the letter and froze everything for days, it still developed crystals in the custard. I will try this recipe and maybe it will be much better. I just love fresh peach ice cream, and in NJ we can get good ones, maybe 1 month out of the summer.

This sounds wonderful. I have such good memories of sitting out on the porch on summer afternoons in central Texas when the peaches were ripe and we were peeling them by the bushel for preserves and jars of spiced peaches that we had for Thanksgiving and Christmas ( we always peeled them with paring knives, the juice would run down your arms,we would be so sticky that we had to hose off before going in the house. no one knew about dipping them in boiling water and then ice water at that time to remove the skins) and we always made ice cream,In the hand crank freezer with rock salt and ice, all the kids took turns turning the crank and it seemed to take forever. I love peach ice cream and butter pecan ice cream so this sounds like a marriage made in heaven. I have pre-ordered your book and can't wait to get it. Thanks Lisa for this blog, I grew up in central Texas but have not lived there for most of my adult life, but it is always in my heart and reading your blog and recipes reminds me of home.Jean

I'm afraid I came to FNL the latest of all--just discovered it, and realized what I've missed, in the last three episodes. As a writer, by the way, the alliteration of your peach and pecan ice cream makes it sound even more delicious....

This sounds wonderful! I haven't made ice cream in ages, but I think I have to make this! I miss the Hill Country peaches I used to buy alongside the road in San Antonio, but I'll bet the peaches I can get here in Iowa will make good ice cream, too.

peaches, pecans and bourbon.....oh YAY!!making peach ice cream today - will have to splash a little bourbon in there!! I don't think I have any pecans will have to wait for fall to get any off our trees, because it is to insanely expensive to purchase any. Thanks for the recipe!!!